1 box Jiffy corn muffin mix (probably any brand will do)
1/2 c sour cream
1/2 c creamed corn
1/3 c red enchilada sauce
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 lb ground beef
1 C cheddar cheese, shredded
1 c Monterrey Jack Cheese, shredded
kosher salt and freshly ground pepper, to taste
Preheat oven to 400 F degrees.
In a medium bowl, mix corn muffin mix, sour cream, and egg. Pour into a large cast iron skillet.
Bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
Sauté onions over medium heat. Season with salt, pepper, cumin, and chili powder. Cook until soft.
Add garlic. Cook until fragrant, about 30 seconds.
Add ground beef. Brown and break up meat. Remove from heat. Drain fat.
Poke entire surface of cornbread with a fork. Pour enchilada sauce over cornbread.
Add meat mixture. Top with shredded cheese. Cover with foil.
Bake for 20 minutes, or until cheese is melted.
Remove foil, and broil, until cheese begins to brown, about 5 minutes (optional).